Categories: Meals

Ingredients

• 2 Garlic Cloves
• 2 Green Onions
• 1 oz. Honey Roasted Peanuts
• 1/4 oz. Cilantro
• 5 oz. Rice Noodles
• 10 oz. Sliced Sirloin Strips
• 2 tsp. Sugar
• 3 oz. Matchstick Carrots
• 11/2 fl. oz. Oyster Sauce
• 1 Tbsp. Sambal

Directions

1. Bring a medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry.

2. Mince garlic. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Coarsely chop peanuts. Stem and mince cilantro.

3. Add noodles to boiling water and cook 3-4 minutes. Noodles should be undercooked and firm; they will finish cooking in a later step. Ladle out and reserve ¾ cup pasta water. Strain noodles in a wire-mesh strainer and rinse under cold water to stop cooking process. Return to pot and toss with 1 tsp. olive oil.

4. Pat sliced sirloin strips dry. Place a large non-stick pan over high heat. Add 2 tsp. olive oil, sliced sirloin strips, and a pinch of pepper to hot pan. Cook, stirring occasionally, until strips start to brown, 1-2 minutes. Add garlic and sugar and cook, stirring occasionally, 1-2 minutes.

5. Add carrots and white portions of green onions to pan. Cook, stirring occasionally, until carrots begin to soften, 1-2 minutes.

6. Add oyster sauce, noodles, and ½ cup reserved pasta water to pan. Cook, stirring occasionally, until noodles are just tender, 2-3 minutes. Add sambal (to taste) and remaining pasta water, 2 Tbsp. at a time, to adjust consistency as desired. Cook, stirring occasionally, until ingredients are combined, 1 minute.

7. Place pad thai in a shallow bowl. Garnish with peanuts, cilantro, and green portions of green onions.

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